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Quinoa topped with fresh green veggies, a creamy sauce, and roasted almonds to provide a delicious and nutritious crunch bowl!
Fill a medium sized pot halfway with water. Cover and heat on high until water comes to a boil.
Wash the quinoa by rinsing it in a bowl and straining the water. Once the pot of water is boiling, add the quinoa, reduce heat to a simmer, and cook uncovered for about 20 minutes; stirring occasionally. Once cooked, strain any excess water and set aside. Chef’s tip: If available, use a colander with small holes to rinse the quinoa. Rinsing the quinoa reduces bitterness.
Peel carrot(s), remove the core and seeds from the green pepper, remove top of the stem and root of the celery. Cut carrot(s), celery, green pepper, cucumber, and snap peas into bite sized pieces.
Place all in a mixing bowl and toss with Vegano Caesar Dressing. Set aside.
Peel and mince garlic clove. Add a drizzle of olive oil to a large saucepan and heat on high until the oil is sizzling. Add garlic to the pan and cook for 30 seconds, constantly stirring around garlic. Coarsely chop kale leaves and add to the pan (be careful as hot oil may splatter). Cook for 1 minute. Add 2 Tbsps of water and cook until kale is soft. Chef’s Tip: Add a squeeze of lemon juice to kale while cooking for a zesty flavour.
To assemble your bowl, begin with cooked kale in the bottom. Add cooked quinoa over top of kale. Add mixed vegetables, Vegano Cashew Butter and garnish with roasted almonds and more dressing if needed.